phineasjones

there have been some recent recipe requests. so rach and i have typed them up. here they are in all their vegan glory:

florentine ricotta pie

have ready: 1 recipe pie crust (to follow)

2 (10 oz) pkgs. frozen chopped spinach, thawed
1 cup scallions, thinly sliced
1/2 lb regular (or firm) tofu, drained and well mashed
1 tsp. dried basil leaves
1/2 tsp dried marjoram leaves

1 1/2 cups water
1/3 cup quick-cooking oats
1/4 cup nutritional yeast
4 TBSP tahini
4 TBSP fresh lemon juice
2 TBSP arrowroot or cornstarch
1 1/4 tsp salt
1 tsp onion powder
1/2 tsp mustard powder

preheat the oven to 400 degrees. prepare the crust and pre-bake for 10-15 minutes, until lightly golden brown. let cool. reduce oven temp to 350.

place the spinach in a mesh strainer and press or squeeze to remove as much moisture as possible. transfer to a bowl and stir in the scallions, tofu, basil and marjoram. mix well and set aside.

place the remaining ingredients in a blender and process several minutes until very smooth. pour over the spinach mixture and mix thoroughly. spoon the filling into the cooled crust and bake for 40-50 minutes or until the center of the pie is firm and the crust is golden brown. cool for 15 minutes. serve.

crust:
any pie crust will do. the following is the one from the same cookbook as the pie. it's not great - a little dry and crumbly, healthy-like.

1 cup rolled oats

1 cup unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

1/4 cup canola oil
1 TBSP lemon juice
1/3 cup ice water

grind the oats in a processor or blender. place in a medium bowl along with flour, bkg soda, bkg powder and salt, and stir together.
in separate bowl, stir together oil, lemon juice and ice water, beating briefly with fork.
pour over the flour mixture all at once, tossing lightly to moisten evenly. form quickly into a ball, handling as little as possible. roll out the dough between two sheets of wax paper to a circle slightly larger than your pie pan. remove top sheet of paper. flip crust over into pie plate and remove second sheet. trim or turn under edges and flute. prick the sides and bottom with a fork.

amazingly yummy chocolate cake

*Preheat oven to 350
*Grease and flour one cake pan

*Sift together in a bowl:

1.5 C flour
1 C sugar
1/2 tsp salt
1/4 C cocoa
1 tsp baking soda

*Add:
6 TBSP oil
1 TBSP vinegar
1 C cup water
1 tsp vanilla

*Mix until thoroughly combined
*Bake at 350 for 30-35 minutes
*Let stand 5 minutes before removing

carrot cake!!!! (phin's favorite)

2 C flour
6 tsp egg replacer
2 C sugar
8 TBSP water
3 C grated carrots
3/4 C oil
3/4 C applesauce
1 C nuts
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 tsp baking soda
2 tsp cinnamon

*Heat oven to 350
*Mix all dry ingredients
*Add oil, "eggs", vanilla, blend well
*Bake for 30 minutes

Frosting

1 box confectioner's sugar
1 8 oz pkg non-dairy cream cheese
1 stick margarine
1 tsp vanilla

*Cream butter and cheese, add sugar and vanilla

and! the very nice oil man came and now the very nice furnace is making very nice heat. ohthankgoodness. now... off to read me some slashiness.